INGREDIENTS
6 smalls
bell peppers
1
chile pepper
1 small
eggplant
3 tbsp
EVOO
1/2 cup
flat leaf parsley leaves
1/4 cup
fresh mint leaves
4 cloves
garlic
2
plum tomatoes
1 cup
quinoa
1
red onion
1 cup
ricotta salata cheese
6 servings
salt and pepper
2 cups
vegetable stock
1
zucchini